AHA

>> Sunday, May 22, 2016

Pretty schwarz during the mash

Today I'm brewing a Schwarzbier. As I've indicated in previous posts, I don't brew lagers very often, but I do enjoy a good Schwarzbier. I find that the bit of roast makes them much more interesting than other European pilsners, but they're still a very crisp and refreshing beer. I figured it's time to give it a shot. The 2015 BJCP guidelines describe the style as follows:

History: A regional specialty from Thuringia, Saxony and Franconia in Germany. History is a bit sketchy, but is suspected of being originally a top-fermented beer. Popularity grew after German reunification. Served as the inspiration for black lagers brewed in Japan.

Overall Impression: A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness. The lighter body, dryness, and lack of a harsh, burnt, or heavy aftertaste helps make this beer quite drinkable.

Comments: Literally means “black beer” in German. While sometimes called a “black Pils,” the beer is rarely as dark as black or as bitter as a Pils; don’t expect strongly roasted, porter-like flavors.

Here's the recipe as I'm brewing it today:

Target OG 1.050
IBU 23.1
SRM 25
6.0 # Avangard German Pilsner

2.0 # Avangard Dark Munich

0.5 # Weyermann Melanoidin Malt

0.5 # Weyermann CaraRed

0.5 # Weyermann Carafa II (Dehusked) - half added to the mash, the other half ground fine and added at the beginning of the sparge

0.25 # Briess Roasted Barley - half added to the mash, the other half added at the beginning of the sparge